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Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...